This is a simple Eggplant /Brinjal preparation which is made in most households in South Canara. A recipe which is sans onion and garlic. Fragrant as it is seasoned in coconut oil and drizzled with Hing /Asafoetida.
1/2 kg Eggplants
2 tbsps oil
1/2 tsp mustard
3 dry red chillies broken
1/2 tsp Hing or as required dissolved in a tbsp of water.
Wash and slice the eggplant as shown in the picture. Dip it in water to which juice of half a lemon has been added to retain the colour of the eggplant. Allow to stand for ten minutes. Heat oil in a pan. Drop in the mustard and after it crackles add the broken red chillies. Toss. Drop in the sliced eggplant , salt and sprinkle a little water. Saute continuously till the eggplant gets cooked. Drizzle with Hing. Mix well and serve hot with Rice and Dal.
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